Ingredients
- 1 & 3/4 cups water
- 1/4 cup cider vinegar
- 1/3 cup firmly packed light brown sugar
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon mustard seeds
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon coarsely ground dehydrated ginger
- 1 cup dehydrated chopped tomatoes
- 1/2 cup dehydrated chopped apples
- 1/2 cup dehydrated grapes
- 2 tablespoons dehydrated chopped onions
Ingredients
macros
Instructions
- In a small saucepan, combine the water, vinegar, brown sugar, and spices and bring to a rolling boil, stirring until the sugar dissolves.
- Put the dehydrated tomatoes, apples, grapes, and onions in a sterilized 1-quart canning jar. Pour in the boiling brine until the jar is three quarters of the way full. Put on the lid, let cool, and refrigerate for 24 hours. The chutney will keep in the refrigerator for up to 2 weeks.
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